Crock Pot Chicken Enchilada Stack
Crock Pot Chicken Enchilada Stack

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, crock pot chicken enchilada stack. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Crock Pot Chicken Enchilada Stack is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Crock Pot Chicken Enchilada Stack is something which I’ve loved my whole life.

Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cooking tips: This recipe can be made extremely easy by using canned enchilada sauce and pre-cooked chicken. Or, you can go the extra mile and make your own homemade red enchilada sauce and use some meat from a slow cooker chicken.; My preference is to always use a block of cheese and grate it yourself, however for this recipe pre-shredded cheese works perfectly fine.

To begin with this particular recipe, we must first prepare a few components. You can cook crock pot chicken enchilada stack using 25 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Crock Pot Chicken Enchilada Stack:
  1. Get Equipment
  2. Make ready 1 crock pot (mine is 6.5 qt)
  3. Prepare 1 large mixing bowl
  4. Get 1 blender
  5. Make ready 1 medium saucepan
  6. Make ready 1 spatula
  7. Take 1 large mixing spoon
  8. Make ready 1 crockpot liner
  9. Take 1 non-fat cooking spray
  10. Take Ingredients
  11. Prepare 2 large bone-in chicken breasts
  12. Make ready 1/2 cup McCormick Taco seasoning
  13. Make ready 1 water
  14. Prepare 1 olive oil
  15. Take 1 medium onion, chopped
  16. Get 3 large garlic cloves, minced
  17. Prepare 1 small can chopped green chilis
  18. Make ready 1 can fire roasted tomatoes with chilis (14.5 oz)
  19. Get 8 oz spaghetti sauce with peppers, onion, and garlic (I prefer the Wal-mart brand)
  20. Take 1/4 cup McCormick Taco seasoning
  21. Prepare 2 tbsp chili powder
  22. Make ready 1 16 oz bag frozen corn
  23. Get 1 14.5 oz can black beans, rinsed
  24. Prepare 12 small corn tortillas
  25. Take 8 oz shredded cheese

Add another tortilla and continue layering until you run out of meat mixture. The easiest enchiladas you will ever make. Simply turn on your crockpot and forget all about it until you have the cheesiest, creamiest enchiladas ever! My slow cooker and I have become very good friends this fall season.

Instructions to make Crock Pot Chicken Enchilada Stack:
  1. This is more hands on than any other crockpot recipe I have attempted but way less involved than handrolling and baking regular enchiladas and the homemade enchilada sauce is AMAZING!
  2. 20 min hands on, 4 hours hands off :)
  3. Place chicken breasts in crockpot. Season with 1/2c taco seasoning and cover with water. Place lid on top and cook on high 2 hours.
  4. Go watch a movie.
  5. Turn off your crockpot. Shred your chicken into a large mixing bowl, removing bones, skin, and fat. Do not drain the juice off the chicken, but dump out the water from the crockpot.
  6. Rinse out your crockpot and put in the liner. Spray liner with cooking spray.
  7. Preheat saucepan to medium high heat. Drizzle pan with olive oil. Add onions and saute a couple minutes. Add garlic and saute a couple more. Finally add your green chilis and bring to a solid simmer.
  8. To your onion mixture, add your can of tomatoes and spaghetti sauce. Let simmer a minute and add the rest of the taco seasoning and chili powder. Remove from heat.
  9. Spoon half of your sauce into the blender. Remove the middle piece of the lid to vent the steam but cover with a couple folded paper towels to prevent splattering. Pulse until smooth. Repeat with remaining sauce.
  10. Pour enough sauce into the bottom of the crockpot the cover the bottom, about 3 tbsps.
  11. Add your chicken (with juice) to the sauce pan. Stir in remaining sauce, corn, and black beans.
  12. In your crockpot lay corn tortillas over the plain sauce. It took 2 slightly overlapped to cover the bottom of my crockpot.
  13. Spread a heaping spoonful of the chicken mixture over the tortillas and top with some of the cheese mixture. Repeat with remaining tortillas, chicken, and cheese.
  14. Return lid to the crockpot and cook on high 2 hours, until edges are lightly browned.
  15. Optional Serve with spanish rice, sour cream, salsa, avacado, and/or cilantro.

Note: If desired, add cooked shredded chicken or ground beef with more sauce to the layers. Put all the ingredients in the crock pot and go about your business, then when it's time for dinner, this delicious crock pot green chile enchilada chicken will be ready to serve. As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —Mary Luebbert, Benton, Kansas Great recipe for Crock Pot Chicken Enchilada Stack.

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